Ying's Eggplant, Variation on the theme by Adam

Here's the ingredient photo --half an eggplant, sliced lengthwise, three scallions, three garlic cloves, three shallots, ginger, olive oil, rice vinegar, soy sauce and five spice powder.

Slice the eggplant, put it in a frying pan over medium heat with a little olive oil, and put on the cover to let the eggplant begin to soften.  Slice the shallots and the white part of the scallions, and add it to the eggplant.  Cover.

Smash and chop the garlic, then slice the ginger very thin.  I'm told the ginger is too pungent if it is not sliced very thin.  Chop it all up a little, then add it to the pan with the eggplant, drizzle in a little more oil, stir, then replace the cover.

The five spice powder has fennel, anise, cinnamon, ginger and cloves in it, so a work around is possible if you don't have the exact spice ingredient.

Add about 1/8 cup of the rice vinegar with the five spice powder.  Replace the cover, let it simmer while you slice the green portion of the scallions.  I was told the correct length is roughly the length of two joints of your finger.  Add scallions, stir, pile the vegetable mixture into the center of the pan, and replace the cover.  Allow it to continue to cook for a few more minutes.

The eggplant should be soft, but not mushy, and the rest of the veggies should be cooked when it is done.

It is extremely fragrant, and the flavors blend nicely.  No single flavor overpowers the dish, and it is a mild complex of tastes.  Here it is plated with some brown rice for Adam's lunch.  Easy and quite tasty.